Conference turris::cooks

    I simple, off-the-top-of-my-head recipe:
    
    Take an 8" flour tortilla, use whatever meat you prefer (chicken,
    beef, pork), SHREDDED, mix in some salsa (not too much), spread
    the meat on the tortilla, fold the tortilla around the meat, sprinkle
    some Colby or Monterey Jack cheese over the top, bake until heated
    thru and cheese melts. Serve wil shredded lettuce, shopped tomatoes
    and sour cream and guacamole if desired. You can also use refired
    beans for the filling if you'd like. Or you can pour red or green
    chile sauce over the top before baking. Lots of variations.
    
    Debbie
    

    We're having our simple burritos for dinner tonight, actually...
    
    This makes 8 burritos....
    
    Buy a package of large flour tortillas from the dairy section of your
    local supermarket.  
    
    Brown two hamburgers and drain the fat.  Mix in 1 can of refried beans
    (we use the Old El Paso's, with green chiles).  Warm until it starts
    to "breathe".  Grate some cheddar cheese and some lettuce.  
    
    Warm the tortillas, one at a time, in a non-stick frying pan.  As each
    one is warmed, plop some of the refried bean mixture in the middle,
    along with some of the cheese and lettuce.  Roll 'er up.  Continue
    until you have exhausted your supply of insides and/or outsides.
    
    At the table, we each spoon some of our favorite mexican-style sauces
    into the middle of the burrito.  I use hot taco sauce.
    
    It's not very authentic, but they still taste good!
    
    --Sharon
            

    I do pretty much what was mentioned in .2, with one major exception.
    I don't bother to heat the tortilla's in the frying pan before adding
    the ingredients...  Instead, just add the ingredients to the tortilla,
    roll it up and pop it in the Microwave for a quick ZAP!  I usually
    let it cook until the cheese looks melted on the ends!  
    
    You may want to wait until after you nuke them to add the lettuce
    and tomato, but I've actually done it both ways...
    
    Very fast and very good!!!  Now I want some!!!
    
    Lesa

    I do pretty much the same as the last two notes but when making
    my hamburger I use the taco seasoning in it.  We then spread it
    on a tortilla and add refried beans, shredded cheese and jalapeno's 
    and then roll them up and nuke them.  Another nice thing about this 
    is we usually make a whole slew of them, don't cook them, wrap them 
    in saran wrap individually and then put them in the freezer.  When 
    you want a quick snack just pop it into the micro wave oven and 
    instant burrito!

    
    Whats the difference between an enchilada and a burrito?
    
    Karen

    RE:.-1
       Mostly the enchilada has enchilada (red or green) sauce over
    it and they're usually smaller than a burrito.
    
    Debbie
    

   RE:  5
    
    An enchilada is made with a corn tortilla.  A burrito is made with
    a flour tortilla.  And an enchilada is usually wet with taco sauce,
    and baked, all lined up in a pan...similar to Italian manicotti's.
    A burrito is dry on the the outside and baked/nuked as the previous
    notes have described.
    
    Yum...I gotta get me some flour tortillas tonight and make some
    goodies.
    
    -Dotti.
     

    re .5,.6
    
    And the corn tortilla is fried for about 5 to 10 seconds before
    dipping into "taco" sauce so it can be formed. They are a real
    chore to fold otherwise.
    
    

To fold the burrito:

lay the warmed flour tortilla flat.  spread the meat/bean/etc. filling
then cheese, then salsa, then guacamole, etc. in a line down the middle
of the tortilla, stopping approx. an inch from the ends.  Fold the ends
over the filling then wrap the other sides of the tortilla over the
filling....you have a neat packet that won't empty out the back while
you're eating at the front.

RE:  enchiladas

corn tortilla, just softened in hot oil, dipped in ENCHILADA sauce (not
taco sauce, please) and rolled around your filling of choice.  Lay the
enchilada seam-down in a baking dish, repeat until the dish is nice
and full.  Pour more sauce over, sprinkle with monterey jack and
longhorn cheddar cheese, some olive slices, maybe some chopped onion.
Bake until it it hot.

But then there are the New Mexico-style enchiladas made flat with
filling in between the layers like a stack of pancakes.....

		Time to get home for a fix....

			D-who-is-trapped-in-silicon-valley